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Heat oven to 350 F.
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In a large bowl, cream together the butter and powdered sugar until creamy.
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Add the egg yolk and pumpkin. Beat until the mixture lightens in color – about 1 minute.
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Stir in the chopped pecans.
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Sift together the flour, cornstarch, and spices. Mix into the batter to make very stiff dough.
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Roll out between sheets of parchment to 1/4-inch thickness. Cut with cookie or biscuit cutters. Gently press half of a pecan onto each cookie, if desired.
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Bake on parchment for 10-12 minutes, or until the bottom of the cookies is golden brown.
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Slide parchment onto cooling rack and allow the cookies to cool completely.